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Vegetarian Meatloaf with Vegetables

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine vegetarian ground beef, vegetarian ground
beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper,
sage, garlic powder, mustard, oil, bread cubes and milk. Transfer
to a 9 x 13 inch baking dish and form into a loaf. Pour tomato
sauce on top.
Place carrots and potatoes around loaf and spray vegetables with
cooking spray.
Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45
minutes. Let stand 15 minutes before slicing.
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Total Time 1 hour 28 minutes
Course Breakfast, Dessert
Cuisine Chinese

Ingredients
  

  • 1/2 (14 ounce) package vegetarian ground beef (e.g., Gimme Lean TM)
  • 1 (12 ounce) package vegetarian burger crumbles
  • 1 onion, chopped
  • 2 eggs, beaten
  • 2 tablespoons vegetarian
  • 1 teaspoon salt
  • 1/3 teaspoon pepper
  • 1 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 2 teaspoons prepared mustard
  • 1 tablespoon vegetable oil
  • 1 tablespoon vegetable oil
  • 1/3 cup milk
  • 1 (8 ounce) can tomato sauce
  • 4 carrots, cut into 1 inch pieces
  • 4 potatoes, cubed
  • 1 cooking spray